Lasagna Soup

Method

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1. Brown the sausage in a large pot over medium-high heat for 8 minutes, breaking it up, until no pink remains and the bits are crisp at the edges.

   Mark done Start 8 min timer

2. Add the onion and cook 5 minutes in the rendered fat, then the garlic for 1 minute.

   Mark done Start 1 min timer

3. Stir in the tomato purée, oregano, basil and pepper flakes and cook 2 minutes until the purée darkens.

   Mark done

4. Add the chopped tomatoes, passata, stock, salt and sugar. Bring to a boil, then simmer 15 minutes.

   Mark done

5. Meanwhile mix the ricotta, Parmesan, parsley and salt in a bowl.

   Mark done

6. Drop the broken lasagna sheets into the soup and simmer 10 minutes, stirring often so they do not stick, until just tender.

   Mark done

7. Stir in the cream and taste for salt.

   Mark done

8. Ladle into bowls and top each with a spoonful of the ricotta mixture and a handful of mozzarella.

   Mark done

9. Cover the bowls for a minute so the mozzarella softens, then top with basil.

   Mark done

Chef’s Tips

• Stir the pot often once the pasta goes in. The broken sheets stick to each other and to the base.
• Cook the tomato purée until it darkens. Raw purée makes the broth taste tinny.
• Add the ricotta at the table so it stays cool and creamy against the hot broth.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Garlic bread
• A crisp green salad
• A Chianti

Storage & Reheating

Refrigerate up to 4 days without the topping. The noodles absorb broth, so add a splash of stock when reheating. Freeze the soup, without the pasta, for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.